In a very large, lightly oiled bowl, toss the popped corn with the corn cereal and peanuts.

In a large saucepan, combine the sugar with the corn syrup, butter, water, vanilla bean, and seeds. Cook over moderately high heat, stirring occasionally, until the syrup registers 295 degrees (hard-crack stage) on a candy thermometer, about 18 minutes. Stir in the salt and chipotle powder.

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